I reached the University graduate level of Biochemistry, and the Ph.D. in Food Science, College of Exact Science, La Plata National University, La Plata, Argentina. I am an Independent Researcher of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) working at CIDCA (Research and Development Center on Food Cryotechnology), and a Professor at the College of Exact Science, La Plata National University. My expertise is in innovative foods searching for alternatives to traditional ones but following nowadays nutritional recommendations. I have developed several types of meat and dairy products with saturated fat reduction and replacement with unsaturated ones (vegetal and marine origin), studying different hydrocolloids and process methodologies that let to obtain new products with similar characteristics to the traditional ones. I also worked in meat products with sodium reduction and lipid stability, and innovative regular or gluten-free muffins that include pecan nut expeller as a nutritional improver.